NEW JERSEY'S

PROBE THERMOMETER IS REQUIRED FOR TAKING FOOD TEMPURATURE.

BACONS ARE COOLING INSIDE THE PREP COOLER WITH TIME MARKING ONE HOUR AGO.

RAW BEEF WAS MEASURED 41F AND PICKLES NON-PHF WAS MEASURED 45F. EQUIPMENT NEEDS TO BE FIXED.

A GLASS WITHOUT LID WAS AT THE PREP TABLE. [CA] Drinks or glass must have lid on and must be left at a designated area to prevent spills.

GRILLED CHICKEN BOWL WITH PLASTIC COVE HAS CONDENSATION ON THE COVER. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

TONG FOR THE SALAD IS INSIDE THE SALAD. [CA] Handle of the tong shall not touch the food. It shall be stored in way that it will not touch food.

FOOD PREP COOLER WITH TOMATOES, LETTUCE, GROUND BEED WAS MEASURED 45F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA]KEEP SMALL PORTIONS IN THE UNIT. FACILITY HAS AN APPOINTMENT TOMORROW FOR A SERVICE. BACONS WERE LEFT AT ROOM TEMP AND MEASURED 70F AND WAS PREPARED 4 HOURS AGO. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] ONCE COOLED DOWN TO 70F MOVED IT TO A COLD HOLDING UNIT UNCOVERED AT 41F AND BELOW. ONCE IT REACHES 41F THAN COVER IT.

BUILD UP OF DEBRIS IN THE WALK IN COOLER FLOOR AND BEHIND THE EQUIPMENT. [CA] Clean hard to reach areas more frequently to maintain.

Facility lack Chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Damaged walk in refrigeration door from the inside of the unit. [CA] Repair to provide smooth easilycleanable door surface.

Broken tiles inside the walk in refrigeration. [CA] Replace broken tiles inside the walk in refrigeration and the juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Glue boxes with dead cockroaches were in the back storage room next to 3-compartment sink. [CA] Clean and sanitize area of dead cockroaches or old droppings. Change glue box frequently. Keep working with the pest control service to eradicate the problem.

Dirty wiping cloth was on the food prep cutting board with out sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). Wiping cloths that are in use for cleaning food spills shall not be used for any other purpose. Wiping cloths shall be free of food debris and visible soil.